Owner's Manual

Page 10
Operating Instructions
First Use: Prepping the fryer for use
Before the fryer can be put to use, the frypot needs to be burned in. To “Burn in” the frypot for use, go to page 13, in
the cleaning section and follow the instructions for cleaning the Frypot.
Normal Use of the Fryer:
For normal operation, once the fryer is turned on for the rst time each day, allow 15-20 minutes for the frying
compound/oil to come up to the desired temperature.
1. Place product in the basket for frying. No more than 3/4 full - Do NOT over ll the baskets as. Fill them while
they are placed on the nesting hooks only. Do not attempt to ll the baskets while they are submerged in oil.
Depending on moisture content of the food product, some oil cracking/spiting may
occur. Please be careful when dropping the product down into the oil. Never reach in
or touch the oil with your hands, do so can result in severe burns.
2. Once the frying compound/oil is to the desire temperature, the burners will switch off and the frying basket my
be gently “dropped” for frying. (Follow the cooking directions of the product being fried for the proper cooking
time.) Do NOT salt the food over the oil.
3. Once the cooking time for the product has been reached, the fry basket can then be lifted and placed on the
nesting hook for draining. Allow at least 5-10 seconds for draining, Product can then be served or placed in a
proper heated containment unit for serving.
NOTE: the time between “drops”, in order for the oil to come back up to the original frying temperature is about 5 to
7 minutes
Total recovery time from rst batch drop to next batch drop is approximately 15 minutes.
Continue use of the frying compound/oil until it becomes darkened, becomes heavily soiled with food particles, and/
or the food product begins to look darkened or burned. Frying compound/oil may need to be changed based on the
product being fried in it. (For example: Onion rings tend to degrade the oil faster than french fries) See Instructions
for Fry Pot/Tank care and draining oil below.
Filling Fry Tank (CAUTION: NEVER LIGHT PILOT OR TURN BURNERS ON WITH EMPTY TANK)
1. Fill the fry tank approximately 3/4'' below the full line. The fry compound will expand as it is heated. Heat the fry
compound to 375°F for 20 minutes then check the level. Add appropriate amount of fry compound so it lines up
with the full line.
2. When using solid frying compound, put enough compound in fry tank so at least half or more of the tank has
compound in it. Then set the temperature to 200°F on dial and allow the compound to liquefy. Add to adjust
compound level.
3. Use a quality frying compound.
4. Filter the frying compound frequently, at least once a day.
5. Skim out food particles frequently with a strainer/skimmer.
6. Add at least 15% (of fry pot/tank capacity) of fresh frying compound daily (more if possible) without overloading.
If 15% of frying compound is not used daily, remove some of the compound to as to add in 15% of fresh
compound daily.
7. Do not overload the fry baskets. (Recommended 3/4 of the way full or about 5 lbs). This will result in longer
recovery time, longer cook time, and compound absorption into the product.
8. Prepare the food properly.
9. Keep salt out of the frying compound. Do not salt foods with the basket above the kettle.
10. To make sure of a good thermostat operation, check frying compound temperature with a reliable frying
thermometer. Temperature of compound should be comparable to thermostat setting.
11. Keep the fry tank and thermo-probes clean.